Parsnip and Potato Pancakes with Fried Eggs

Use organic ingredients whenever possible.

Scale

Parsnip & Potato Pancakes:

3 large russet potatoes, peeled, washed

6 parsnips, washed, peeled

3/4 cup Spanish onion, finely chopped

5 Tbsp chives, chopped

2 large eggs, beaten

6 Tbsp extra virgin olive oil

Fried Eggs:

4 Tbsp unsalted butter, cubed

8 large eggs

Kosher salt and freshly ground black pepper

Parsnip & Potato Pancakes:

In a food processor, chop parsnip and potatoes to a coarse pulp.
In a large mixing bowl, add onions, chives and eggs.
Mix well until ingredients are combined.
In a skillet heat oil using medium heat.
As the oil heats up, scoop a palm sized amount of pancake mixture and shape it into a cake shape using your hands.
Before placing pancake into oil, shake off any excess moisture from pancake.
Fry until golden brown.
Flip and repeat on other side.

Fried Eggs:

In a nonstick skillet, heat butter over medium heat until some foam appears.
Tilt pan to evenly distribute melted butter.
Break egg carefully into skillet.
Season with salt.
Cook until egg whites are nearly set and yolks are still runny and fluid. (about 2 minutes)
Place one egg on each parsnip/potato pancakes.